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| 1 Teelöffel | turmeric |
| 1/2 Teelöffel | cayenne pepper |
| 1 Teelöffel | Fenugreek |
| 1 Teelöffel | cumin |
| 1/4 Teelöffel | coriander |
| 1/2 Teelöffel | garlic powdered |
| 2 Teelöffel | curry powder |
| 2 mittel | onions chopped |
| 1 Dose | (large) chick peas |
| 2 | Lemons; juice of |
| 3 | (up to) |
| 4 mittel | Tomatoes; chopped -or |
| 1 Dose | (16-oz) peeled tomatoes; chopped |
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According to the person who originally sent these recipes in, some of the recipes I am posting this week come from the cookbook "The Best of India" (Isbn 0-00-255223-X) which is supposed to be an excellent Indian cookbook.
In large sauce pan over med-high heat: "Fry" spices, stirring constantly w/ wooden spatula. Add onion & "fry" until edges are brown. Add 1/4 cup lemon juice, chick pease, tomatoes. Lower heat & simmer about 30 minutes. Add more lemon juice if too dry. (I also added 1 C. tvp pieces, the kind that looks like dog food.) Serve w rice, yogurt, pita, Indian type stuff.
Fatfree Digest V96 #120
From the Fatfree Vegetarian recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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